Strawberry Cheesecake Bars

5 from 6 votes

These cheesecake bars have a buttery graham cracker crust with a creamy baked cheesecake on top. It is topped with a strawberry sauce made with fresh strawberries and topped with vanilla Oreo pieces.

Prep Time30

Cook Time50

Cooling Time6

Total Time7 20

Servings: squares

Calories: 479kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 cups Graham cracker crumbs about 1 ½ packets of graham crackers.
¼ cup Brown sugar packed light or dark
8 tablespoon Unsalted butter melted

Strawberry Sauce

3 cups Fresh strawberries washed, and cut into pieces.
½ cup White granulated sugar
½ tablespoon Lemon juice
1 tablespoon Water
1 tablespoon Cornstarch

Cheesecake

16 oz Cream cheese room temperature
½ cup White granulated sugar
¼ cup Sour cream room temperature
⅛ cup Heavy cream room temperature
1 teaspoon Pure vanilla extract
2 Large eggs room temperature
Vanilla Oreos for decoration

US Customary - Metric

Instructions

Graham Cracker Crust

Preheat oven at 325F. Spray an 8x8 inch pan with a baking non-stick spray. Line it with parchment paper and spray again.
Using a food processor, crumble up graham crackers until they are a fine crumb. Combine graham cracker crumbs, brown sugar, and melted butter in a small bowl using a fork. Pour crumbs into pan. Use your hands to press the crumbs into the bottom of the pan. Use a measuring cup to compact the crust.
Bake for 10 minutes.

Strawberry Sauce

Cut strawberries into quarters and cut into medium sized pieces. Pour strawberries into a saucepan over medium heat. Add sugar, lemon juice, water, and cornstarch. Mix.
Heat until the liquid starts boiling. Cook for 8-10 minutes until the strawberry sauce is thick. Take off heat.

Cheesecake Batter

Using a mixer, beat the cream cheese for 1 minute on high. Add the sugar and beat again for another 1 minute on high. Scrape the bowl. Mix for 20 seconds.
Add in sour cream, heavy cream, and vanilla. Beat on medium until creamy with no lumps remaining. Scrape the bowl. Mix for 10-15 seconds. Add in eggs one at a time on low. Scrape the bowl when the last egg is almost mixed. Make sure not to over mix.
Pour the batter over the crust. Then, bake for 40-45 minutes. The cheesecake is done baking when the edges are set but the middle has a slight jiggle.
Turn off the oven, prop open the door and the cheesecake sit for 20 minutes. This allows the cheesecake to slowly cool. Place cheesecake bars on a cooling rack. Pour strawberry sauce over the cheesecake. Use a slotted spoon to drain the sauce. Spread until smooth.
Let the cheesecake get to room temperature. Wrap and chill for 6 hours or overnight. Take bars out of the pan and remove the parchment paper. Cut into squares. Top with Oreo pieces. Keep cold.

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